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Creamy chicken, bean & leek traybake

A creamy chicken, bean & leek traybake

Creamy chicken, bean & leek traybake

Name: Creamy chicken, bean & leek traybake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp olive oil; 8 chicken thighs; 3 leeks sliced into rounds; 2 large garlic cloves crushed; 2 x 400g cans cannellini beans drained and rinsed; 500ml hot chicken stock; 1½-2 tbsp wholegrain mustard; 100g crème fraîche; 1 large lemon zested; crusty bread to serve

Esther Clark

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Serves 4

Easy

Prep: 5 mins

Cook: 50 mins

A star rating of 4 out of 5.89 ratingsRate

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Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
8 chicken

thighs
3 leeks

sliced into rounds
2 large garlic cloves

crushed
2 x 400g cans cannellini beans

drained and rinsed
500ml hot chicken stock
1½-2 tbsp wholegrain mustard
100g crème fraîche
1 large lemon

zested
crusty bread

to serve

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Nutrition: Per serving

kcal547
fat32g
saturates13g
carbs23g
sugars5g
fibre12g
protein34g
salt1.7g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. (If you’re doubling up this recipe, fry in batches and divide between two baking trays.)
step 2

Fry the leeks in the pan for 5 mins or until just softened. Add the garlic and fry for 1 min more. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans and season to taste. Roast for 20 mins, then remove from the oven and stir the mustard and crème fraîche through the beans. Roast for 10-15 mins more, or until the chicken is cooked through. To freeze, leave to cool completely and transfer to large freezerproof bags.
step 3

Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.

Recipe from Good Food magazine, September 2019

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A star rating of 4 out of 5.89 ratings

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